Chocolate Chip Cookie Scones aren't chocolate chip scones with a different name - this recipe makes scones that taste like chocolate chip cookies. Oat flour (or ground oats) does two things regular flour can't - it gives the scones a tender, chewy texture, and the nuttiness deepens the flavor to make the butter, brown sugar, and vanilla taste richer.
Chocolate Chip Cookie Scones at a Glance
- ⏱ Prep Time: 25 minutes
- 🔥 Bake Time: 15 minutes
- ⏳ Total Time: 40 minutes
- 👪 Serves: 16
- 🍽️ Calories: 208
- 🌾 Main Ingredients: All-purpose flour, oat flour, brown sugar, butter, yogurt, chocolate chips, vanilla
- 👌 Why You'll Love It: Cookie flavor for breakfast, in scone form. Made with oat flour for a tender, chewy crumb that stays good the next day.
SUMMARIZE & SAVE THIS RECIPE ON
One Saturday morning years ago, I asked toddler-Amelia what kind of scones we should make. "Chocolate chip!" she exclaimed, as she often still does. My mind jumped to chocolate chip cookies, and I knew what I wanted out of such a treat - chocolate chips, butter and brown sugar for depth, and a hefty dose of vanilla extract. I added ground oats simply because I had some around, but it was just what these scones needed - they stayed tender for longer, and the oats' nuttiness added more depth.
While I love my Chocolate Chip Cookies Bars, they're clearly too rich for breakfast. Rather, this chocolate chip cookie scone recipe hits the right balance of sweetness and richness that feels special, while oat flour makes them feel substantial enough to eat in the morning.
If you like the idea of chocolate chip cookies in unexpected places, my Chocolate Chip Cookie Cheesecake Bars are another combo you'll love. If you love these scones, you'll also enjoy my other scone recipes: Chocolate Orange Scones; rich Double Chocolate Scones; Strawberry and Cream Scones, with strawberries worked into the dough; or Layered Cinnamon Scones, which are like cinnamon rolls in scone form.
Jump to:
- Chocolate Chip Cookie Scones at a Glance
- Why You'll Love This Recipe
- Key Ingredients
- Why These Taste Like a Chocolate Chip Cookie (and Not Just a Scone)
- How to Make Chocolate Chip Cookie Scones
- Serving and Storage
- Tips for Making Great Chocolate Chip Cookie Scones
- Chocolate Chip Cookie Scones FAQs
- 🍫 Other Chocolatey Cookie Recipes to Try
- 📖 Recipe
Why You'll Love This Recipe
- ✨ The scones taste like a chocolate chip cookie, not just like scones with chocolate chips.
- 🍪 A chewy, soft texture, just like eating a real cookie.
- 🌾 Oat flour makes them feel more substantial than a typical scone - more like a true breakfast.
- 🥣 Make ahead: Freeze the unbaked wedges for fresh scones in just 20 minutes later on.
Key Ingredients
Full ingredient measurements and instructions can be found in the recipe card below.
Oat flour: Replaces half the all-purpose flour. You can use all oat flour; the scones will be slightly more dense.
Brown sugar: Provides more moisture and flavor than granulated sugar can. Light brown sugar works, but I prefer dark brown for flavor.
Butter: Makes scones tender. Cold butter gives scones the best rise; cut it into small pieces before adding to the dough to make mixing easier.
Yogurt: Provides and retains more moisture than milk, as well as gives a slight tang that helps balance the sweetness.
Chocolate chips: I prefer semisweet, but use whatever you like to eat. Miniature chips should also work.
Vanilla extract: Scones will taste flat without it; don't skip it.
Why These Taste Like a Chocolate Chip Cookie (and Not Just a Scone)
I developed these scones to taste like a buttery, soft chocolate chip cookie. There's a place for simple, sweet chocolate chip scones, but that's not these.
Brown sugar replaces white sugar so we get the molasses flavor that makes chocolate chip cookies distinct.
Extra vanilla extract is a trick to make baked goods taste richer. 1 ½ tablespoons sounds like a lot, but it really makes a cookie taste homemade, and it works here to complement the butteriness.
Oat flour adds a nutty flavor that all-purpose can't. Most people won't notice it's there; they'll just notice that the scones taste more complex than expected. The starchiness in the oats holds on to moisture, while the texture gives the scones a slight chew that you expect out of cookies or cookie dough. Quick-cooking rolled oats won't work the same because their larger size means they absorb liquid more slowly than finely milled oat flour does, changing the dough's consistency. Using oat flour, in contrast, ensures that the scones rise upward rather than spread outward.
More brown sugar patted on top of the scones before baking means you taste the sugar first with each bite - just like you do when you bite into a cookie. Turbinado crystals were too crunchy for our tastes, but a thick layer of soft brown sugar was perfect.
How to Make Chocolate Chip Cookie Scones
One: Combine the dry ingredients in a mixing bowl. Cut butter into small pieces, and cut into the flour mixture with a pastry cutter. Stir in chocolate chips.
Two: Use a fork to mix in the yogurt and vanilla, stirring just until everything's moistened. Add a dash of milk or a little extra yogurt if the dough doesn't come together.
Three: Gently turn out the dough onto a floured surface, then knead 6-7 times by folding the dough over itself, like you fold a piece of paper.
Four: Divide into 2 balls, then pat into 6-inch rounds about 1-inch tall. Press brown sugar onto the tops, then cut into 8 wedges each.
Five: Place wedges on a parchment- or silicone-lined baking sheet, around 1 inch apart.
Six: Bake for 14-18 minutes, until lightly golden. A toothpick inserted into the scone (but not a chocolate chip) will come out clean, but the scones will be soft if pressed.
Cool briefly before serving.
Serving and Storage
Serving: Eat scones while warm on the day they're made. They'd be fantastic alongside a Cold Brew Iced Coffee in the summer, or a mug of Sweet Hot Chocolate in the winter.
Storage: Most scones should be eaten within hours of baking, and these are still best warm, just like a fresh cookie. Even so, these stay tender for up to 2 days, thanks to the oat flour, which retains moisture. Keep leftovers in an airtight container at room temperature, and reheat in 5 second intervals in the microwave for optimum texture.
Freezing: Separate and freeze scone wedges before baking them. Transfer to a freezer bag and store for 1-2 months. Frozen scones actually bake up softer than ones baked fresh. Bake from frozen, adding 2-3 minutes to the bake time.
Tips for Making Great Chocolate Chip Cookie Scones
✨ Don't skip topping the scones with brown sugar. Sugar on the tongue with each bite really makes the scones cookie-like in a way that glaze wouldn't.
🍪 These scones feel almost underbaked, even when they're done, meaning you get that experience of biting into a chewy cookie.
🍴 Use a fork to toss the scone dough together - it clumps less than a spoon.
🌾 A small bit of dry flour mixture in the bowl is generally normal with scones. For this recipe, the oat flour acts a little differently, and I often have to add more liquid. If the remaining flour doesn't stick before or during kneading, don't struggle with it - add extra yogurt or plain milk, just until everything sticks. Slightly wet dough is always better than dry dough.
🤚 Handle scone dough gently and avoid overmixing, which can make the scones tough.
❄️ Use cold butter if baking scones immediately. If you plan to chill or freeze the dough, however, softer butter is fine - the refrigerator will firm it back up.
Chocolate Chip Cookie Scones FAQs
Chocolate chip cookie scones are made with oat flour, brown sugar, and extra vanilla to replicate the flavor of freshly baked cookies, while plain chocolate chip scones usually have an all-purpose flour base, are sweetened with granulated (white) sugar, and lack the vanilla depth and oat flour that make these taste distinctly cookie-like.
Yes. Grind 2 cups rolled oats (160g), and aim for a flour-like consistency. Homemade ground oats remain somewhat fluffy, so this yields 1 ½ cups instead of the 1 ⅜ cups oat flour - but it's the same weight, so it bakes the same.
Yes. I made these using only oat flour, without wheat flour; the result was slightly more dense, but still just as delicious. Double the quantity of oat flour to 2 ¾ cups (320g), and be sure you're using certified gluten-free oats to prevent cross-contamination. .
🍫 Other Chocolatey Cookie Recipes to Try
I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.
📖 Recipe
Chocolate Chip Cookie Scones
Equipment
- pastry cutter (affiliate link)
Ingredients
- 1 ½ cups all-purpose flour (180 grams)
- 1 ⅜ cups oat flour (160 grams; 1 cup + 3 tablespoons by volume)
- ½ cup brown sugar (100 grams)
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ½ teaspoon baking soda
- 8 tablespoons butter (113 grams)
- ½ cup chocolate chips (85 grams)
- ¾ cup yogurt (170 grams)
- 1 ½ tablespoons vanilla (22 grams)
Topping
- 3 tablespoons brown sugar (45 grams)
Instructions
- Mix together flour, oat flour, brown sugar, baking powder, salt, and baking soda.
- Cut your stick of butter into small cubes. Use a pastry cutter (affiliate link) to cut the butter into the flour until small pieces form. Stir in chocolate chips.
- Use a fork to mix in the vanilla and almost all the yogurt, reserving a little in case the dough needs it. Mix only as much as needed for ingredients to be moistened. Although a little leftover dry mixture is fine, add more yogurt (or milk) 1 tablespoon at a time, if the mixture doesn't stick together.
- Divide the dough into 2 balls and turn out onto a lightly floured surface. (If the dough is sticky, use extra flour on your work surface.) Knead the dough 6-7 times by folding it in half; this is how I usually work the tiny bit of dry ingredients into the dough.
- Pat the dough into discs about 6 inches wide and 1 inch tall. Pat 1 ½ tablespoons of brown sugar onto the top of each disc, then cut each disc into 8 wedges.
- Separate the wedges and place on a parchment- or silicone mat-lined baking sheet. Bake at 375F for 14-18 minutes, until golden brown along the edges. A toothpick inserted into the scone (but not a chocolate chip) will come out clean, but the scones will be soft if pressed.
Make Ahead
- Shape, top scone dough with brown sugar, and cut. Separate wedges of dough and freeze. Place frozen scones in a freezer bag; store for 1-2 months.
- Bake the frozen scones from frozen at 375F for 16-20 minutes.
Leona Konkel says
I'm still proud of this recipe. At the time I was just glad to use up some ingredients, but tossing in the ground oats made all the difference. I hope you enjoy the results as much as my family and I do. Please let me know if you try them - I'd love to know how they turn out!